2 Qs about crab meat and pizza

[luv2cook]

We're having a pretty big Super Bowl party and I was going to make homemade pizza. I wanted it to be fresh, so I was toying w/the idea of rolling, proofing and then topping while people were here. This party is growing, tho, and I'm not sure that I will have the space or the inclination to stop what I'm doing to say, "Excuse me. I need to go make pizza."

So my Q is: Have any of you rolled, proofed and then topped a pizza and (a) waited to cook it and let it sit or (b) cooked it and then kept it warm? I don't want soggy pizza.

Second Q. My aunt gave me some canned crabmeat. I have some recipes that call for imitation. THere's also a quanity difference - a pound vs. a can. Can you sub canned crab for imitation and not have the taste be way off? I've never had canned crab meat...

Comments/suggestions greatly appreciated. :p

[SusanMac]

I typically par-bake my pizza crusts, then put the toppings on (I find the dough is crispier that way). It might work well for your party. You could bake several crusts for about 6-7 minutes each. Then they can sit around all afternoon if needed. No worry about rising, shrinking, etc. Top when ready, then finish baking (usually another 7 minutes, depending on the toppings). I'd think you could even put on the toppings & have those sit, as well (the cheese is the only dangerous thing, but that can stay out for a few hours without a problem).

Also, I prefer canned crab to imitation. But, it's all a matter of taste preference. Canned crab is at least crab (vs whitefish or whatever they use for imitation)

[luv2cook]

I've never had a pizza cook in 7 or 8 minutes. How long are you baking the crust for and are you using fresh ingredients????

[Kayaksoup]

Our pizzas always bake in 10-12 minutes. and maybe if you chilled the dough after rolling, it would stop rising?

[nester]

I think that you could make the pizza dough and par-bake it a few days in advance, then freeze it until Sunday. Then toss on the toppings and bake. Might take a few extra minutes of baking time, but I'm pretty sure it would work. Has anyone tried this?

Laura